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Author Notes: Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.
The recipe can be found here -http://www.mynutricounter.com/courgette-shakshuka/
- 350 grams courgette/zucchini, spiralized or cut into thin strips
- 100 grams white onion, diced
- 50 grams red bell pepper, diced
- 3 pieces cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin seeds
- 400 grams diced tomatoes
- 250 milliliters water
- 2 pieces eggs
- 1 piece Salt to taste
- 1 piece Pepper to taste
- 30 olive oil
- Heat a tablespoon of olive oil in a pan.
- Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
- Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
- Add garlic, paprika and cumin seeds. Sautee for another minute.
- Add tomatoes and water. Simmer for 5 minutes.
- Add courgette/zucchini into the pan.
- Season with salt and pepper.
- With a spatula, form a dent for the eggs into the contents of the pan.
- Crack the eggs into the dent.
- Cover and simmer for 3-5 minutes.